Raspberry Muffins

I have some lemon-kissed Raspberry Muffins love for you! These dome-topped, berry-studded, ultra-fluffy muffins are sweet, whole wheat, and worthy of that pricey, precious carton of ruby red raspberries you’ve been coveting.

Whether you need a pink-studded Valentine’s treat, a healthy breakfast or snack you can take on the go, or a kid-approved baking project, these moist, healthy Raspberry Muffins are a bright berry burst of sunshine you’ll love waking up to every morning they grace your kitchen.

Which, if your house shares our warm sentiments towards Raspberry Muffins, will turn out to be fewer mornings than you please. Might I suggest a double batch?

About This Healthy Raspberry Muffins Recipe

Like nearly all of the healthy muffin recipes you’ll find on my site, these Raspberry Muffins are whole grain, naturally sweetened, and employ a few sneaky tricks to make them super moist without the need for excess fat.

For an extra nutritional boost, I added flaxseed meal to the raspberry muffin batter instead of an egg. You won’t taste it, but you’ll love taking an extra bite knowing that you’re enjoying its omega-3 benefits.

I also took inspiration from recipes for sour cream raspberry muffins but swapped Greek yogurt instead.

You’ll find delicate, sweet berries in every bite, a soft-springy crumb, and a refreshing, perky touch of lemon.

Eating a homemade, healthy muffin for breakfast always makes me feel special. Even though I know firsthand how easy these lemon Raspberry Muffins are to make, every morning that I sat down with one (warmed up and smeared lightly with nut butter, thank you very much), I felt like a queen.

Raspberries are more delicate than other fruits, so they will break apart in the batter somewhat as you gently stir them in; the way I see it, that just means more bits of raspberry in each bite.

Raspberry Muffins–Recipe Adaptations

For Vegan Lemon Raspberry Muffins: I haven’t tried this yet, but I think you could safely swap flax eggs for the regular eggs, coconut oil for the butter, and a non-dairy, coconut-based yogurt for the Greek yogurt.

For Raspberry Streusel Muffins: Make the recipe as directed, omitting the turbinado sugar sprinkled on top. Instead, top the muffins with the streusel recipe called for in these Healthy Oatmeal Muffins.

For Healthy Raspberry Zucchini Muffins: Start with this recipe for Healthy Zucchini Muffins, swapping raspberries for the chocolate chips. You can also add lemon zest if you like.

Using Frozen Raspberries to Make Muffins

In the summer, these muffins are sublime with peak-season fresh raspberries. You can spring for fresh at other times of year if you like, but it’s not 100% necessary because…

At every other time of year, these Raspberry Muffins are fabulous with frozen raspberries too! I have added notes for how to use frozen berries to make muffins in the recipe below.

In a large separate bowl, beat the butter and honey until creamy and combined. Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition. Add the Greek yogurt, vanilla, lemon zest, and lemon juice. The batter may look curdled.

Add the dry ingredients to the wet ingredients. By hand with a wooden spatula or spoon, stir in the dry ingredients, just until the flour disappears. The batter will be very thick. Very gently fold in the raspberries.

Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each (I love a big scoop like this one). For a maximum crunchy top, sprinkle each muffin with a full teaspoon of turbinado sugar (trust me!) or omit for a less-sweet muffin.

Bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove the from the oven and place on a wire rack to cool in the pan for 5 minutes. After 5 minutes, remove the muffins from the pan and transfer to the wire rack to cool completely (do not leave the muffins in the pan, as they will steam and become tough). Enjoy!

30 comments on “Raspberry Muffins”

Erin, these sound wonderful! My husband can’t have flaxseed so what would be a suitable substitute? I make muffins all the time and follow your advice about their storage – paper towel lined container and a piece on top. Keeps the “soggys” away…not a very technical term but it does get the point across, huh? Thanks.

Chris, I’d actually recommend making these healthy blueberry muffins, but add raspberries instead of the blueberries, plus a teaspoon or two of lemon zest: https://www.wellplated.com/healthy-blueberry-muffins/. That way the recipe will come out perfectly! Removing the flax, unfortunately, I don’t think will work super well, as it behaves uniquely. I’m so happy the storage tips have been helpful too!

I’m definitely a eat-fruit-by-the-handful kind of person too! Usually just reaching in and grabbing some before dinner while I cook. But I will definitely be trying these out. I love the use of flaxseed meal!

These are the best! Made them for a friend, whose favorite summer fruit is the raspberry. She ate one in the car on the way home, unable to resist them, then finished the rest without sharing. (Half a batch). Thanks for this excellent way to make muffins super delish!

Given my husband has Celiac, I converted these to GF. I had accidentally bought the incorrect GF all purpose flour by Bob’s Red Mill that requires the addition of xantham gum. So the texture of our muffins is certainly different, but it is an amazing recipe! I love that they’re not overly sweet and can be eaten as is or sprinkled with sugar, drizzled with nut butter, or broken up over a bowl of Greek yogurt. I definitely recommend them!

Hi Mehwish, you could substitute coconut oil, but the muffins may be a little more dense, and they won’t have the same buttery taste. (If you want to try to keep the buttery taste, I’d recommend using a vegan butter substitute.) I hope you enjoy the muffins!

Erin, you precisely expressed how I covet that expensive jewel of the raspberry! My husband laughs at how much I will spend for them and the amount of flaxseed meal that I use. These muffins are amazing, thank you for the recipe.

Muffins are my all time favorite and love eating them anytime. I have not tried muffins with raspberry so I am gonna make them on this weekend and let you know my experience later. Hoping I make them as tasty as you make. Thanks